Belgian Caravienne

Munich 10L Malt; Briess

Golden orange hue with a robust malty flavor.

.25 lbsChocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

0.5 ozColumbus - 16.0 AA% pellets; boiled 60 min

Columbus

Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

0.50 ozColumbus - 16.0 AA% pellets; boiled 15 min

Columbus

Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

0.50 ozAmarillo® - 8.5 AA% pellets; boiled 5 min

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

.5 ozAmarillo® - 8.5 AA% pellets; boiled 1 min

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

.5 ozAmarillo® - 8.5 AA% pellets; added dry to secondary fermenter

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

Fermentis US-05 Safale US-05

Fermentis US-05 Safale US-05

The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Belgian Caravienne

Munich 10L Malt; Briess

Golden orange hue with a robust malty flavor.

.75 lbs

Chocolate Malt

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

.25 lbs

Hops

Total:2.5 oz

Kettle Gravity:1.050

Quantity

Boiled

Proportion

Bitterness

Utilization

Columbus(16%)

Columbus

Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

0.5 oz

60 min

Columbus(16%)

Columbus

Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

0.50 oz

15 min

Amarillo®(8.5%)

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

0.50 oz

5 min

Amarillo®(8.50%)

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

.5 oz

1 min

Amarillo®(8.50%)

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

.5 oz

Dry Hop

Discussion

Jmcnick

Racked today

2013-12-28 10:40am

Racked to secondary today and dry hopped with approx .75 oz of Amarillo pellets. Color was good, still cloudy, wished I had gotten that whirlfloc in but tastes good. Should settle during secondary then cold crashing.

Jmcnick

Kegged and Carbonated

2014-01-08 7:57pm

I kegged this brew today. Force carbonated and it is pretty good. Cleared very nicely after cold crashing. The amarillo hops come through in the aroma. Not as malty as I thought it would be. OG was about 1.056 and FG was 1.012. Nice breer for first all grain experience.